Turkey Ranch Salad Recipes

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

TURKEY PASTA SALAD

Steps:

• In a large bowl, toss the turkey, pasta, cucumber, tomatoes, carrot and dressing until evenly coated.
• Divide the lettuce evenly among 4 plates. Top each serving with the pasta mixture.

TURKEY AND PASTA RANCH SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; drain well., Place pasta, vegetables, turkey and parsley in a large bowl; toss with dressing and salt. Sprinkle with cheese.

TURKEY-CRANBERRY BACON RANCH PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In large bowl, combine Seasoning mix from packet and mayonnaise. Stir in turkey, celery, cranberries and cheese until well mixed. Stir in cooked pasta. Transfer to serving dish. Top with almonds.

THE BEST LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

TURKEY SALAD

Steps:

• Mix together first 12 ingredients.
• Using a food processor, pulse mixture for 2 to 3 seconds at a time until mixture finely diced.
• Spread a 1/4 cup of spinach on top of a tortilla. Place 1/4 cup of turkey mixture on top of spinach and fold tortilla burrito style.

TURKEY RANCH SALAD

Steps:

• Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine pineapple, turkey, water chestnuts, mushrooms, celery and onions. In a small bowl, combine reserved juice, dressing, garlic powder and onion powder. Add to turkey mixture; toss to coat. Divide greens among nine plates; top each with 1 cup turkey mixture. Sprinkle with almonds if desired.

TURKEY AND PASTA RANCH SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; drain well., Place pasta, vegetables, turkey and parsley in a large bowl; toss with dressing and salt. Sprinkle with cheese.

RANCH TURKEY

Steps:

• Allow the turkey to come to room temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated.
• Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
• In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.)
• For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey.